With the cold weather suddenly taking hold here in Sydney, it’s the perfect time for warm creamy pumpkin soup! This is THE BEST slow cooker pumpkin soup around. Enjoy x
The best slow cooker pumpkin soup
Author: An Organised Life
Prep time:
Cook time:
Total time:
Ingredients
- 1 medium butternut pumpkin
- 1 small sweet potato
- 1 litre chicken stock
- 2 tbs honey
- salt and pepper
- 1 large brown onion
- 1 clove garlic, crushed
- Sour cream to serve
Instructions
- Preheat oven to 180 degrees.
- Cut pumpkin into wedges, leaving skin on and remove seeds.
- Peel sweet potatoes and cut into wedges.
- Sprinkle both with salt and pepper and drizzle with 2 tbs of olive oil.
- Place in oven and cook for 30 minutes or until soft.
- While cooking, chop onion into small pieces.
- Add chicken stock, honey and onion to slow cooker.
- Remove pumpkin and sweet potato from oven. Remove flesh of pumpkin from skin and add sweet potato and pumpkin to slow cooker.
- Cook for 4 hours on low.
- Blend mixture with a hand blender or food processor until smooth.
- Serve with crusty bread and a dollop of sour cream.
Looks great, my pumpkin and sweet potato are roasting now! Quick question, add the garlic in with the onion?
How many does it serve?
It depends how hungry you are! We get 6-8 big serves 🙂
Any chance you can amend the recipe to include the oven temperature to include Fahrenheit (350) cause if I hadn’t double checked and did the conversion, this recipe would have taken a LOT longer to cook! LOL. I guess the same would go with the liter of broth, although I have a measuring cup that has both on it, so it wasn’t a big a deal.
Hi Deb, sorry to hear you almost had a small disaster! As I’m based in Australia all my recipes use metric measures which unfortunately means those from the US have to do some converting. Hope you enjoyed the soup 🙂